This vegan and Gluten-Free Apple Crumble is a warm and comforting fall dessert. Fork-tender cinnamon apple chunks are baked with a grain-free, perfectly spiced, crispy, crumble topping.
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find delicious gluten-free baked goods that taste as good as their conventional counterparts. My apple crumble recipe recreates all the flavors and textures that you love about this classic dessert without any grains, gluten, dairy, eggs, or nuts. It’s free of the top 8 food allergens, paleo, AIP-friendly, and can easily be made coconut-free.
Gluten-Free Apple Crumble (No Oats, Vegan)
Table of contents
Apple Crumble or Apple Crisp?
The difference between the two is debatable with some sources saying that they’re essentially interchangeable. Whatever you prefer to call it, it’s delicious! My version of this gluten-free apple crumble is made without oats, so it’s also grain-free.
Gluten Free Apple Crumble Recipe
My gluten-free apple crumble is more rustic than my paleo apple tart but similarly filled with lots of fresh apples and cinnamon-y goodness. And like my gluten-free apple fritters, it’s really easy to make. The filling consists of apples mixed with some lemon juice for a slightly tart and bright flavor and naturally sweetened with coconut sugar. Cinnamon adds subtle sweetness and warmth, and a touch of sea salt balances the overall flavor.
The streusel-like topping is made with a grain and gluten-free flour blend, coconut sugar, and palm shortening to create that buttery flavor and crumbly texture. It’s infused with an aromatic apple spice mix with cinnamon, ginger, and nutmeg, sea salt, and vanilla to enhance the overall flavor profile. The topping is crumbled over the filling and bakes til golden brown. Once baked, the apples become juicy and perfectly soft without being mushy, and are perfectly complemented by the warmly spiced crumble baked to a slightly crispy finish.
It’s the perfect, quick and easy apple dessert for fall and winter holidays, or anytime.
- cassava flour
- arrowroot starch – to thicken and bind the crumble topping.
- coconut sugar – the unrefined granulated sugar used to sweetened both the crumble topping and the apple filling.
- cinnamon – used in both the topping and the filling.
- sea salt – just a bit is needed in both the filling and the topping to balance the sweetness.
- palm shortening
- apples – peeled, cored, and sliced or diced into bite-sized chunks. You can use any variety that you’d like.
- lemon juice – its acidity enhances and brightens the flavor and prevents the apples from browning.
- Arrowroot starch: use tapioca starch instead of arrowroot starch if you prefer.
- Coconut sugar: use maple sugar instead of coconut sugar to make this recipe coconut-free.
- AIP substitution: if you’re following the autoimmune protocol (AIP diet) use mace instead of nutmeg in the crumble topping.
- I don’t recommend any other ingredient substitutions.
How to Make A Gluten-Free Apple Crumble
Follow these simple step-by-step instructions to make this vegan and gluten-free apple crumble easily and quickly.
Step 1: Prep
Preheat the oven to 375F and lightly grease an 8 or 9 inch square baking pan with coconut oil or palm shortening, then set it aside.
Step 2: Make the Crumble Topping
Firstly, add the dry ingredients to a food processor or high speed blender, and pulse to combine them. Then, add the vanilla, palm shortening, and cold water and pulse to combine. Continue to pulse until no large pieces remain and crumbly dough pieces form. Alternatively, make the crumble topping by hand by combining the dry ingredients with vanilla and water. Then, use a pastry cutter to cut in the palm shortening and break up the dough into small pea-sized pieces.
Step 3: Make the Apple Filling
In a large bowl, toss the peeled and diced apples with lemon juice, coconut sugar, cinnamon, and sea salt until evenly combined.
Step 4: Assemble the Apple Crumble
Transfer the apple filling to the prepared baking dish and spread evenly. Then, sprinkle the crumble topping over the apple filling in an even layer.
Step 5: Bake the Apple Crumble
Bake uncovered for 25-30 minutes until the crumble is golden brown and the filling is fragrant and bubbling.
Step 6: Cool and Serve
Let the crumble cool for 5-10 minutes before cutting into it but ensure it’s still warm before serving. I love to have it with a scoop of dairy-free vanilla ice cream or whipped coconut cream for extra decadence!
Expert Tips & Tricks
- Don’t slice or dice the apples too thinly or finely. If the bite-sized apple pieces are too small they can soften too much, resulting in a mushy filling. The optimal texture we’re aiming for is tender, softened apples that retain some bite.
- To make the crumble topping without a food processor:
- Combine the dry ingredients with vanilla and water.
- Use a pastry cutter to cut the palm shortening into the dough.
- Cut the dough into pea-sized pieces.
- You can also use your hands to bring the dough together and break up into smaller, course pieces as well.
- Spread the crumble topping evenly over the filling to ensure even baking and prevent a soggy topping.
- Allow the apple crumble to cool for at least 5-10 minutes to absorb some excess juices and moisture so that it isn’t too wet.
Frequently Asked Questions
Yes, you can make this apple crumble without a food processor. Refer to the Expert Tips & Tricks section to learn how to make the topping by hand.
Any apples will work, I suggest you use what you like! I used Granny Smiths. Honeycrisps, Braeburns, and Gala apples are all great options. You can even use two or more varieties and mix tarter apples with sweeter kinds for a sweet-tart balance.
For best results, I don’t recommend storing the unbaked crumble assembled or storing the filling and topping separately.
Yes, you can store the cooled crumble in the fridge, covered with plastic wrap until ready to serve. Remember to reheat it in the microwave before serving.
Since the unrefined sugar and spices in the crumble topping might not look much different when baked to golden brown, you can also test the filling to ensure doneness. The apples should be fork-tender, and the filling should be fragrant and slightly bubbly.
Storage & Reheating
This dish is best served warm so you should always reheat it before serving. I recommend warming it up in the microwave for about 20 seconds or until warmed through. I’ve also had success reheating it in the air fryer lined with foil at 350F for about 10 minutes. This is a great option if you want it to get extra crispy.
Fridge: Store the cooled apple crumble in an airtight container or in the dish covered with plastic wrap for up to 3 days.
Freezer: Store the cooled crumble in plastic wrap then in a freezer-safe container or resealable bag for up to 1 month.
I hope you love this Vegan and Gluten Free Apple Crumble. If you do, I would appreciate it if you would give the recipe a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print